Lemongrass Grilled Chicken

This Lemongrass Grilled Chicken is bursting with fresh, savory flavor thanks to a marinade made with lemongrass, ginger, garlic, lime, and Vietnamese-inspired seasonings. It's an easy make-ahead dinner that's perfect for busy weeknights and pairs beautifully with rice noodles, fresh vegetables, or a flavorful salad.

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Lemongrass Grilled Chicken

Why You'll Love This Lemongrass Grilled Chicken Recipe

• Packed with bold, fresh flavors from lemongrass, ginger, garlic, lime, and chili.

• The marinade can be prepared ahead, making dinner faster when you're ready to cook.

• Requires only a few minutes of hands-on cooking once the chicken has marinated.

• Uses affordable chicken thighs that stay juicy and flavorful on the grill.

• Perfect for busy weeknight dinners when you want something more exciting than basic grilled chicken.

• Great for meal prep and delicious served cold or reheated in lunches throughout the week.

• Pairs beautifully with rice, noodles, vegetables, or a fresh salad.

• Easy to adjust the spice level to suit your family's preferences.

• Perfect for summer grilling, backyard dinners, and casual entertaining.

• Makes a flavorful protein that can be repurposed into wraps, bowls, salads, or sandwiches.

  
  

Cooking Tips & Tricks

• Marinate the chicken for several hours when possible; the longer it marinates, the more flavorful it becomes.

• Slice the chicken thighs in half before marinating so the pieces cook quickly and absorb more of the marinade.

• Lightly oil the grill pan before cooking to help prevent sticking and encourage beautiful grill marks.

• Avoid overcrowding the grill pan so the chicken sears instead of steaming.

• Use a meat thermometer and cook the chicken to 165°F for juicy, safely cooked chicken.

Lemongrass Grilled Chicken Recipe

Serves 4

Ingredients:

• 2 T. lemon grass, minced

• 1 T. ginger, minced

• 2 cloves garlic, minced

• 1 medium shallot, peeled, finely chopped

• 1 T. Vietnamese chili-garlic sauce

• 2 T. canola oil, plus more for the grill pan

• 1 T. freshly squeezed lime juice

• 2 T. fish sauce

• 2 T. brown sugar

• 1 T. soy sauce

• 1 ½ lbs. boneless/skinless chicken thighs, trimmed and sliced

• in half

• Kosher salt/pepper

Let's Get Started!

1. For the Marinade: In a medium bowl, add lemongrass, ginger, garlic, shallot, chili sauce, oil, lime juice, fish sauce, brown sugar and soy sauce. Whisk to combine.

2. Add the chicken thighs to the marinade, then refrigerate for up to 8 hours.

3. Preheat a grill pan to medium-high heat then brush with oil.

4. Grill chicken, turning occasionally until evenly grill-marked on all sides and crispy around the edges, (about 6 to 8 minutes). Meat should be cooked to 165 degrees.

5. Serve thinly sliced with rice noodle salad.